Tres Leches Three Milk Cake Food

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MEXICAN TRES LECHES CAKE RECIPE



Mexican Tres Leches Cake Recipe image

Tres leches cake is a sponge cake made with flour, sugar, eggs and vanilla. It's soaked in a mixture of sweetened condensed milk, evaporated milk and cream, and frosted with whipped topping.

Provided by Chef Elizabeth Pérez Camarena

Categories     Dessert

Time 10h30m

Number Of Ingredients 12

1 cup all-purpose flour or cake flour (sifted)
1 cup granulated sugar
1 tbsp vanilla extract
6 large eggs (room temperature)
7 ozs. sweetened condensed milk
7 ozs. light cream or table cream (18-30% milk fat)
2 1/2 cups evaporated milk
1 1/4 cup heavy whipping cream
1/3 cup granulated sugar
1 tsp clear vanilla extract
1/2 oz. vanilla pudding mix (for a stable whipped cream)
Strawberries, blueberries, raspberries or other fruit

Steps:

  • Preheat oven to 356 degrees F and bring eggs to room temperature for easier beating. Separate egg whites and egg yolks into two small bowls.
  • Sift flour using a fine mesh strainer or flour sifter.
  • Pour egg yolks, vanilla and 1/2 cup sugar into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer.
  • Beat egg yolks until uniform, smooth, pale yellow and doubled in volume. Pour mixture into a separate bowl.
  • Wash and dry the stand mixing bowl and whisk, add egg whites to the bowl and beat on high speed. This is the secret to a light and spongy cake.
  • Slowly add half of the remaining sugar and beat until soft peaks form.
  • Add remaining sugar and beat on high until stiff peaks form. Mixture should be light and fluffy and stick to the whisk attachment or beaters when scooped from the bowl.
  • Gather your three bowls: one with flour, one with egg white mixture, and the other with the egg yolk mixture. Using the egg yolk mixture as your main mixing bowl, you'll add flour and then egg white mixture little by little, alternating as you fold into the batter.
  • First, add two tablespoons of flour to the egg yolk mixture.
  • Fold flour into the yolk mixture.
  • Add a scoop of the egg white mixture to your main mixing bowl.
  • Gently fold into the flour mixture.
  • Add more flour.
  • Fold into the cake batter.
  • Add more egg white mixture.
  • Gently fold in the egg white.
  • Continue alternating and folding in flour and egg white until you've added everything to the main bowl. Mixture will become lighter in color as you add ingredients and the final cake batter should be smooth, thick and fluffy.
  • Grease and flour an 8 1/2 or 9 inch pan. Use a pastry brush to spread the butter in the round cake pan.
  • Place a cookie sheet under your cake pan. Then, pour the tres leches cake mix into the prepared pan.
  • Use the spatula to scrape the batter from sides of the bowl into the pan.
  • Smooth the top of your cake evenly with the spatula.
  • Place your cake on the center rack of the oven and bake at 356 degrees F for 40-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven, let sit five minutes, and then turn the cake out onto a wire rack to cool.
  • Line the cooled cake pan with plastic wrap. You're going to place the cake back in the pan and then cover, so be sure you leave enough wrap on the sides to do so.
  • Carefully place your cake bottom up into the lined baking pan.
  • Gather your condensed milk, evaporated milk and light cream (or table cream) in separate bowls, as well as a large bowl, measuring cup and wire whisk.
  • Pour the cream into the measuring cup.
  • Add the sweetened condensed milk.
  • Pour in the evaporated milk.
  • Empty the measuring cup contents into a large bowl.
  • Whisk the three milks until combined, and then pour back into the measuring cup.
  • Using a fork, poke holes into the cooled tres leches cake.
  • Pour the milk mixture into the holes and all over the surface of the cake. Don't forget the edges.
  • Lift and fold over the flaps of the plastic wrap to cover the soaked cake.
  • Once your cake is completely covered, place in the refrigerator and let rest for at least 8 hours. Overnight is best.
  • Once the cake has rested, make the whipped topping. Gather your ingredients: heavy whipping cream, clear vanilla extract, sugar and vanilla pudding mix.
  • Fit your stand mixer with the whisk attachment. Then add the whipping cream to the mixing bowl.
  • Pour in the sugar and vanilla extract. The frosting uses a clear vanilla extract to keep it from changing color.
  • Pour in the vanilla pudding mix.The pudding creates a stabilized whipped cream so you won't have to worry about it melting all over your cake in the refrigerator.
  • Whip the cream on medium speed until soft peaks form. Take care not to over beat. If you do so, the cream could separate. The cream should be light and fluffy.
  • Remove your tres leches cake from the refrigerator and prepare a serving dish or cake pedestal.
  • Turn out your cake into the center of the dish.
  • Carefully separate the pan from the cake.
  • Slowly unwrap the plastic wrap by folding the wrap over itself.
  • Remove the plastic wrap completely from the cake.
  • Frost the sides of the cake with the whipped topping using a frosting spatula.
  • Carefully frost the top of the cake, being careful not to let the spatula touch the cake directly. You don't want the cake crumbs to show up on your beautifully frosted cake.
  • Gather your garnishes. If you're using strawberries, slice them in half and make a ring around the center of the cake, pressing the tops of the berries gently into the cake, cut side up. Fill in the ring with more strawberries, then sprinkle with raspberries and blueberries. Serve cold.

TRES LECHE CAKE



Tres Leche Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup heavy cream
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 pint heavy cream, for whipping
3 tablespoons sugar
Maraschino cherries, to decorate

Steps:

  • For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
  • Sift the flour, baking powder and salt into a large bowl.
  • Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
  • Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
  • Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
  • For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
  • For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
  • Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

TRES LECHES CAKE



Tres Leches Cake image

Combine three forms of milk to make our tasty take on a Tres Leches Cake. You're sure to enjoy the unforgettable combo of rich flavor and moist texture.

Provided by My Food and Family

Categories     Spanish Food

Time 2h30m

Yield 16 servings

Number Of Ingredients 10

1-1/2 cups flour
1-1/2 tsp. baking powder
1/2 cup butter, softened
1 cup sugar
5 eggs
1-1/2 tsp. vanilla
1 cup 2% milk
3/4 cup canned sweetened condensed milk
1 can (5 oz.) evaporated milk
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 30 min. or until toothpick inserted in center comes out clean. Pierce warm cake with large fork at 1/2-inch intervals. Combine 2% milk, condensed milk and evaporated milk; pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely.
  • Refrigerate 1 hour or until ready to serve. Frost cake with COOL WHIP just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

TRES LECHES (MILK CAKE)



Tres Leches (Milk Cake) image

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Provided by Stephanie Watts

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  • Sift flour and baking powder together and set aside.
  • Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  • Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  • Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  • Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g

3 MILK CAKE OR TRES LECHES



3 Milk Cake or Tres Leches image

With all the liquid in this cake you would think it cannot work. But it does. It is a traditional Spanish recipe and the most delicious cake you've ever tasted. Obviously the moistest.

Provided by rmosher10

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 10

Number Of Ingredients 13

6 eggs, separated
2 cups white sugar
2 cups all-purpose flour
6 tablespoons milk
¼ cup butter, melted
4 teaspoons vanilla extract
4 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup half-and-half
1 (4 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x13-inch baking pan.
  • Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
  • Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
  • Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
  • Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

Nutrition Facts : Calories 747.7 calories, Carbohydrate 87.9 g, Cholesterol 234.3 mg, Fat 38.3 g, Fiber 0.7 g, Protein 14.7 g, SaturatedFat 22.9 g, Sodium 421.5 mg, Sugar 65.8 g

TRES LECHE CAKE



Tres Leche Cake image

Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.

Provided by Alton Brown

Categories     dessert

Time 9h10m

Yield 1 (13 by 9-inch) cake

Number Of Ingredients 14

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  • Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  • Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  • Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  • Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  • Topping:
  • Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;

TRES LECHES CAKE



Tres leches cake image

Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
  • Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
  • In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
  • Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
  • Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
  • Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

TRES LECHES (THREE MILKS CAKE), LATIN AMERICA



Tres Leches (Three Milks Cake), Latin America image

Provided by Food Network

Categories     dessert

Time 2h4m

Yield 1 cake, about 10 servings

Number Of Ingredients 15

6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
Icing:
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
  • In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
  • Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
  • To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
  • Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
  • To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
  • To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.

TRES LECHES (THREE-MILK CAKE)



Tres Leches (Three-Milk Cake) image

Dairy products effectively neutralize the heat of chilies. Cool off after a spicy Mexican meal with this cake. This is my most requested tres leches recipe and the simplest to make!

Provided by Grace Lynn

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

8 large eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup milk
1/4 cup Kahlua (or strong coffee)
1 teaspoon vanilla
lightly sweetened softly whipped cream
sliced strawberry

Steps:

  • In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes.
  • In a small bowl, mix flour and baking powder.
  • With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth.
  • Scrape batter into a buttered 9 by 13 inch baking pan.
  • Bake in a 325 degree oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  • Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended.
  • Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
  • Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates.
  • Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.

TRES LECHES (3 MILK CAKE)



Tres Leches (3 Milk Cake) image

This is anoher recipe that came from my time in Costa Rica. My cousin's husband is from C.R. and when we went to visit them, his mother made this Tre Leches cake for us. It was amazing!!! I got the recipe from her to pass along to everyone else. You have to make this!! It is so good!

Provided by alimel_01

Categories     Dessert

Time 25m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 8

6 eggs
1 1/4 cups sugar
1 1/2 cups flour
1 teaspoon vanilla
14 ounces condensed milk
14 ounces evaporated milk
2 cups whipped cream
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 350.
  • Separate the eggs.
  • Beat the egg whites to stiff peaks and then add the 3 egg yokes 1 at a time.
  • Add the sugarr, baking powder, and flour.
  • Bake in a greased 13x9 pan at 350 for 15 minutes.
  • Let the cake cool completely in the pan.
  • When cool, poke holes in the cake with a fork all over.
  • In a blender, lightly mix condensed milk, evaporated milk, and 1 cup of the whipped cream.
  • Pour over cake & then top with the other cup of whipped cream.

Nutrition Facts : Calories 268.9, Fat 7.8, SaturatedFat 4.2, Cholesterol 101.2, Sodium 130.1, Carbohydrate 42.6, Fiber 0.3, Sugar 30.8, Protein 7.6

THREE-MILK CAKE (PASTEL DE TRES LECHES)



Three-Milk Cake (Pastel De Tres Leches) image

This is a Mexican or even Tex-Mex favorite dessert. The recipe was printed in a Houston newspaper and came from a popular local restaurant. To make this a little easier and quicker - substitute whipped cream for the meringue..it's still very tasty.

Provided by Mysterygirl

Categories     Dessert

Time 1h15m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
fresh strawberries, for garnish (optional)
mint leaf, for garnish (optional)
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
1 (16 ounce) carton sour cream
1 cup sugar
1/2 cup water, heated
3 egg whites

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13-by-9-by-2-inch baking pan.
  • Sift flour with baking powder.
  • In large bowl with clean beaters, beat egg whites until frothy.
  • Add sugar gradually, beating to form stiff peaks.
  • Add yolks, 1 at a time.
  • Slowly add flour and milk.
  • Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
  • Prepare Topping.
  • Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
  • Prepare Meringue and refrigerate.
  • Before serving, cut cake into squares and spread Meringue over each.
  • Garnish as desired with fresh berries and mint leaves.
  • Topping-------------------------H' .
  • Combine milks and sour cream (do not beat).
  • Use as directed.
  • Heat water in a saucepan. Add sugar and turn off heat.
  • Let sit until sugar is dissolved.
  • In clean electric mixer bowl with clean beaters, beat egg whites.
  • Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
  • Store in refrigerator.
  • This can be served immediately but is best made 24 hours ahead and chilled.
  • The meringue will keep, covered, 2 days in the refrigerator.

PASTEL DE TRES LECHES THREE MILK CAKE



Pastel de Tres Leches Three Milk Cake image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 18

10 eggs, kept at room temperature for 1/2 hour
1 cup all-purpose flour, sifted
1 tablespoon baking powder
1 cup granulated sugar
1 tablespoon vanilla extract
Confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
2 cups chopped strawberries or Guyaba or other fruit, in 1/2-inch pieces
3/4 cup sweetened condensed milk
1/2 cup crema or half-and-half
1 cup evaporated milk
2 tablespoons rum, brandy, mezcal, or other liquor of your choice
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together.
  • Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the "ribbon stage". Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
  • Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.
  • Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
  • For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in.
  • For the soaking liquid: Mix the milks with a whisk. Add the liquor.
  • For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.
  • To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.

TRES LECHES: THREE MILK CAKE



Tres Leches: Three Milk Cake image

Provided by Food Network

Categories     dessert

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 7

1 yellow cake mix (with pudding) baked as directed in 13- by 9-inch pan
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)
Whipped cream, to cover cake
5 ounces sweetened coconut

Steps:

  • Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
  • Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

TRES LECHES CAKE



Tres Leches Cake image

Permission to lick the spoon when you're finished-granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.

Categories     birthday     birthday party     Cinco de Mayo     baking     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 12

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs
1 c. sugar, divided
1 tsp. vanilla
1/3 c. milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 c. heavy cream
1 pt. heavy cream, for whipping
3 tbsp. sugar

Steps:

  • Preheat oven to 350˚. Spray a 9 x 13 inch pan liberally until coated.
  • Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  • Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  • Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
  • Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
  • Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
  • Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
  • Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
  • Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

TRES LECHES



Tres Leches image

Make and share this Tres Leches recipe from Food.com.

Provided by Mimmers

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 (12 ounce) can evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream (or whipping)
1 teaspoon vanilla extract
1 tablespoon cuban dark rum

Steps:

  • METHOD:.
  • Preheat oven to 350°F Generously butter a 13 x 9-inch baking dish or a 10"cake pan.
  • CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
  • MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
  • When ready to serve, cut a slice and plate it.
  • Top with a dollop of freshly whipped cream or a side of ice cream, dust cake with fresh cocoa powder and place a slice or two of fresh mango, caramelized banana, berries, kiwi and mandarin oranges, or whatever fruit you prefer on the side.

Nutrition Facts : Calories 396.5, Fat 16.9, SaturatedFat 9.7, Cholesterol 159.8, Sodium 177.8, Carbohydrate 51.2, Fiber 0.3, Sugar 37, Protein 9.9

PASTEL DE TRES LECHES THREE-MILK CAKE



Pastel de Tres Leches Three-Milk Cake image

Okay, I have to admit, this cake is a lot of work. But what a final presentation it makes! It is my favorite type of tres leches, but I don't make it often because it is a lot of work! The taste is worth all the effort!

Provided by Grace Lynn

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 18

10 eggs, kept at room temperature for 1/2 hour
1 cup all-purpose flour, sifted
1 tablespoon baking powder
1 cup granulated sugar
1 tablespoon vanilla extract
confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
2 cups chopped strawberries, 1/2 inch pieces
3/4 cup sweetened condensed milk
1/2 cup half-and-half
1 cup evaporated milk
2 tablespoons brandy, mezcal or 2 tablespoons other liquor, of your choice
1/2 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees.
  • Oil a jellyroll baking pan (15x10) and line it with waxed paper oiled on both sides.
  • Separate the yolks and whites in 2 bowls.
  • Sift the flour and baking powder together.
  • Beat the yolks until light and lemon colored, about 20 minutes.
  • The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the"ribbon stage.
  • "Add 1/2 cup of the sugar, 2 tablespoons at a time.
  • Add the vanilla and beat 3 minutes more.
  • Whip the egg whites until soft peaks form.
  • Add the remaining 1/2 cup sugar slowly until it makes a meringue.
  • Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula.
  • Add the flour all at once and fold in.
  • Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan.
  • Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner's sugar.
  • Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off.
  • Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
  • For the filling: Whip the cream and vanilla until soft peaks form.
  • Add the confectioner's sugar.
  • Add the strawberries to the whipped cream and fold in.
  • For the soaking liquid: Mix the milks with a whisk.
  • Add the liquor.
  • For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes.
  • Add the vanilla and mix for 2 minutes.
  • Slowly add the confectioner's sugar until it is well incorporated.
  • Add the milk.
  • To assemble the cake: Unroll the cake and remove the tea towel from the top layer.
  • Spread the whipped cream mixture on the cake.
  • Using the bottom as leverage, roll it up lengthwise.
  • Transfer the cake to a serving tray seam side down.
  • Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit.
  • Cover the cake with the frosting.

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  • Preheat the oven to 350F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
  • In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, whisk together labneh, eggs, milk, olive oil, and lemon juice until smooth. Add the dry ingredients to the labneh mixture and stir with a wooden spoon until just combined. Give the batter a few turns with a rubber spatula to make sure there aren't any floury pockets or clumps. Scoop the batter into the cake pan and smooth the top; bake until a cake tester inserted in the middle comes out clean, 25 to 30 minutes.
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  • In a bowl, add sugar to the egg yolks and beat on high speed until egg yolks turn pale yellow. Add 1/3 cup of milk and vanilla, stir to combine.


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